THE IMPORTANCE OF GREEN COLOUR IN FOOD
Green color for the liver
In this group we should distinguish spring vegetables such as dandelion, rocket or asparagus, which purify the liver after the winter months, a period when we use to eat more greasy meals (nuts, Christmas excesses, etc..).
Cabbage and other food of the cabbage family
We can also include the group of cruciferous plants, which includes cabbage, broccoli, Brussels sprouts or arugula, among others.
Crucifers, plus the nutritional benefits of fiber and vitamins, contain glucosinolates, substances with high antioxidant and anticarcinogenic properties. Regular consumption of these vegetables in the diet has been associated with a reduced risk of certain cancers.
Artichoke and milk thistle are two green foods with known properties that benefit the liver.
Effects of green foods
Traditional Chinese Medicine relates the green with the liver and gallbladder. Food with this color tastes bitter and there is plenty of it in the season of spring (a period when green leafy and bitter plants are very abundant).
For its folic acid content, they can not be lacking in the diet for pregnancy.
Main green color food
Chards- Chicory - Avocado - Artichoke - Alfalfa - Seaweed - Aloe - Celery - Watercress - Broccoli - Borage - Zucchini - Thistle - Chayote - Coriander - Cabbage - Brussels sprouts - Cauliflower - Dandelion - Endives - Asparagus - Spinach - Peas - Fig - Beans - Kiwis - Lettuce - Lime - Mallow - White mustard - Field mustard - Black mustard - Turnip - Nopal - Okra - Olive - Oregano - Nettle - Cucumber - Pear - Parsley - pistachio - Salad rocket - Green tea - Purslane
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This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.